BBQ and Ready to Eat.
When you don’t feel like cooking!
Our pork is dry rubbed and smoked. After pulling we dress in a traditional Carolina vinaigrette.
Custom dry rub and slowly smoked to perfection. Packed with a bit of the drippigs to ensure super juiciness when you reheat.
As we smoke the spare ribs, they braise in our Asian marinade until it reduces and carmalizes. Umami goodness.
We rub spare ribs with fresh habanero and then coat them with our jerk rub before smoking. A little kick with have you slurping the rum punch.
We use boneless 3-piece hams for these succulent hams. This means they are seem butchered — each ham is a separate muscle with no connective tissues — no waste! After curing in our brine, we rub with a spicy coffee and brown sugar rub and smoke. Slice thin for a sandwich or charcuterie board. Rehate to serve as a main course at dinner. We have three options for purchase.
We use boneless 3-piece hams for these succulent hams. This means they are seem butchered — each ham is a separate muscle with no connective tissues — no waste! After curing in our brine, we rub with a spicy coffee and brown sugar rub and smoke. Slice thin for a sandwich or charcuterie board. Rehate to serve as a main course at dinner. We have three options for purchase.
We use boneless 3-piece hams for these succulent hams. This means they are seem butchered — each ham is a separate muscle with no connective tissues — no waste! After curing in our brine, we rub with a spicy coffee and brown sugar rub and smoke. Slice thin for a sandwich or charcuterie board. Rehate to serve as a main course at dinner. We have three options for purchase.
This is a traditional cajun item. Quick cured pork shoulder that is then dredged in a spicy rub and smoked. Great on a charcuterie board on a sandwich or to cook beans or greens.
Our take on the classic. All beef hot dog. Smoked and fully cooked. Just heat and serve.
